Phillipine Chicken Adobe

This is a very easy and flavorful dish. Serve over rice with a veggie and it makes for a good quick meal. Serves 4-6.

Ingredients –

  • 4 Chicken breasts
  • 4 Cups chicken stock
  • 1/2 Cup cider vinegar
  • 1/2 Cup soy sauce
  • 3-4 medium onions
  • 1 tablespoon cornstarch
  • 6 bay leaves
  • 10 peppercorns
  • 1 tablespoon hot sauce
  • 2 tablespoons oil

Instructions –

In large heated skillet add oil and lightly brown chicken. Peel/cut onions into crescent moon sized pieces and saute till translucent. Re-add chicken and all other ingredients. Bring to boil then reduce heat and simmer for 15-20 mins.

Remove chicken and let cool. Mix equal amounts of cornstarch and water in small cup. Bring sauce to boil and thicken with cornstarch/water mixture to desired thickness. Slice chicken and re-add. Bring chicken back up to temp and serve over rice.

Note: You can substitute bone-in thighs or breasts and just pull meat from bone and re-add to skillet. Also, the broth from this dish tastes VERY similar and could probably be used as a Chinese hot & sour soup base.

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